Appetizer: Vietnam – Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

8–10 rice paper wrappers (bánh tráng)
12–16 medium shrimp, peeled and deveined (12–16 oz / 340–450 g)
8 oz / 225 g pork loin or pork belly, thinly sliced
4 oz / 115 g dried rice vermicelli (bún), cooked
8 large butter or romaine lettuce leaves, washed and dried
1 cup (30 g) fresh mint leaves, stemmed
1 cup (30 g) fresh cilantro leaves, stemmed
1 cup (30 g) Thai basil leaves (optional)
1 cup (50 g) bean sprouts, rinsed and drained
1 small cucumber, julienned
1 small carrot, julienned or shredded
2 scallions, lightly blanched and cut into short lengths (optional)
Hoisin-peanut dipping sauce:
3 tbsp (45 ml) hoisin sauce
2 tbsp (30 ml) creamy peanut butter or ground roasted peanuts
1 tsp (5 ml) soy sauce
1–2 tbsp (15–30 ml) warm water to thin
1 tsp (5 ml) rice vinegar or lime juice (optional)
1 small garlic clove, minced (optional)
Crushed peanuts and chili paste to garnish (optional)
Nuoc Cham (classic fish sauce dipping):
3 tbsp (45 ml) fish sauce (nước mắm)
3 tbsp (45 ml) warm water
2 tbsp (25 g) sugar, or to taste
2 tbsp (30 ml) fresh lime juice
1 small garlic clove, minced
1–2 bird’s eye chiles or 1 small red chili, thinly sliced (optional)
Small amount of shredded carrot for color (optional)

Instructions

Prepare proteins: For the pork, place pork loin in a pot, cover with water, bring to a gentle simmer and poach until cooked through (about 15–20 minutes depending on thickness). Remove, let cool slightly, then slice thinly.
Cook the shrimp: Bring a small pot of water to a boil, add shrimp and cook until opaque and pink (1–2 minutes). Immediately transfer shrimp to an ice bath to stop cooking. When cool, peel (if desired) and slice each shrimp in half lengthwise for presentation.
Cook vermicelli: Place dried rice vermicelli in a bowl, cover with very hot (not boiling) water and soak for the time indicated on package (usually 3–5 minutes) until tender. Drain and rinse under cold water to stop cooking. Drain well.
Prep vegetables and herbs: Wash and thoroughly dry all herbs and lettuce (excess moisture makes wrappers soggy). Tear large lettuce leaves in half if necessary. Julienne cucumber and carrot. Rinse and drain bean sprouts.
Make hoisin-peanut sauce: In a small bowl whisk 3 tbsp hoisin, 2 tbsp peanut butter (or ground peanuts), 1 tsp soy sauce and 1 tsp rice vinegar or lime juice if using. Add 1–2 tbsp warm water to reach dipping consistency. Adjust sweetness or salt to taste. Top with crushed peanuts and chili paste if desired.
Make nuoc cham (fish sauce dip): In a small bowl dissolve 2 tbsp sugar in 3 tbsp warm water. Stir in 3 tbsp fish sauce and 2 tbsp lime juice. Add minced garlic and sliced chili to taste. Stir and add shredded carrot if using. Taste and balance sweetness, salt, acidity as needed.
Set up assembly station: Fill a shallow wide bowl or pie plate with warm water (not too hot). Have a clean damp towel or cutting board to assemble on, and place fillings within easy reach.
Soften rice paper: Working one at a time, immerse a rice paper wrapper into the warm water for about 2–5 seconds—just until pliable. Lay it flat on the damp towel or board. Do not soak until very soft (it will continue to soften on the surface).
Layer fillings on wrapper: Near the lower third of the wrapper place 1 lettuce leaf (or a portion), a small handful of vermicelli, a few herb leaves (mint, cilantro, basil), some bean sprouts, a little julienned cucumber and carrot, and 1–2 slices of pork. Place 2 shrimp halves, cut side down, aligned along the edge closest to you so they show through the wrapper when rolled.
Roll the spring roll: Fold the bottom edge of the wrapper up over the fillings, then fold in the left and right sides snugly. Continue rolling away from you to form a tight cylinder. Do not overfill or the wrapper may tear. Keep the roll snug but not stretched.
Repeat: Continue softening wrappers and assembling until all fillings are used. Cover completed rolls with a lightly damp towel to keep them from drying out while you finish the batch.
Serve: Cut each roll in half if desired and arrange on a platter. Serve immediately with hoisin-peanut sauce and nuoc cham for dipping.
Make-ahead and storage tips: Prepare components up to a few hours ahead and refrigerate separately (herbs and rice paper are best kept dry until assembly). Assembled rolls are best eaten within a few hours; store tightly wrapped in plastic wrap to prevent drying. For longer storage, keep fillings refrigerated and assemble just before serving.
Assembly tips: Keep herbs dry and don’t over-soak wrappers (they will continue to soften). Place shrimp with cut side down for an attractive slice showing through the wrapper. Work on a damp towel to prevent slipping and to keep finished rolls from sticking.